Sauteed Spinach with Roasted Red Peppers

Name: Sauteed Spinach with Roasted Red Peppers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 serving
Ingredients: 1 tablespoon olive oil; 1/2 teaspoon crushed red pepper; 2 cloves garlic, minced; 1 pound baby spinach; One 12-ounce jar or 3 roasted red peppers, drained and julienned; Salt and pepper

Recipe courtesy of Brigitte Nguyen

Show: From the Kitchens Of...

Episode: Kellogg's - New Ways to Love Your Cereal

Sauteed Spinach with Roasted Red Peppers

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Level: Easy
Yield: 4 serving
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

84

Total Fat

4

Saturated Fat

1

Carbohydrates

11

Dietary Fiber

4

Sugar

4

Protein

4

Cholesterol

0

Sodium

475

Total: 20 min
Prep: 10 min
Cook: 10 min

Level: Easy
Yield: 4 serving
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

84

Total Fat

4

Saturated Fat

1

Carbohydrates

11

Dietary Fiber

4

Sugar

4

Protein

4

Cholesterol

0

Sodium

475

Total: 20 min
Prep: 10 min
Cook: 10 min

Ingredients

1 tablespoon olive oil

1/2 teaspoon crushed red pepper

2 cloves garlic, minced

1 pound baby spinach

One 12-ounce jar or 3 roasted red peppers, drained and julienned

Salt and pepper

Directions

Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper and garlic and cook briefly, about 1 minute, being careful not to brown the garlic. Add the spinach and cook until wilted. Add the roasted red peppers, season with salt and pepper and toss to combine.